Servings: 3.25 cups
Equipment
Ingredients
- 1 pound cherries ~450g, fresh, frozen or canned (after straining)
- 1/2 lemon medium
- 3/8 cup white sugar ~80g
- 2 eggs large
- 4 egg yolks large, about 60-70g
- 4 oz butter ~113g
Instructions
- Puree Cherries: Place pitted cherries in a pot with a few tablespoons of water. Cook on low until juices release, then increase to medium heat and bring to a boil. Puree with a hand blender, then strain to remove skins. You should end up with about three-fourths of the original weight in puree.1 pound cherries
- Squeeze Lemon: Juice half a lemon.1/2 lemon
- Prep Eggs: Whisk together whole eggs, yolks, and sugar in a heatproof bowl.2 eggs, 4 egg yolks, 3/8 cup white sugar
- Cook Puree Mixture: Combine cherry puree and lemon juice in a pot; heat until it starts to bubble then remove from heat.
- Temper Eggs: Gradually mix the hot puree into the egg mixture, a few tablespoons at a time, stirring constantly to prevent curdling.
- Cook: Return all contents to the pot and cook on low, stirring continuously until the mixture thickens.
- Add Butter: Off heat, stir in chopped butter until melted and incorporated.4 oz butter
- Taste Test: Adjust flavor with additional lemon juice or sugar as needed.
- Strain (Optional): Strain the curd for a smoother texture, if desired.
- Cover: Place plastic wrap directly on the surface to prevent skin formation.
- Refrigerate: Allow to cool to room temperature, then refrigerate while still covered.
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